recipe: pickled jalapenos

(1) 240ml glass jar    . . . I like recycled jam jars 

(1) cup vinegar   white vinegar
(1) cup water
(2) cloves garlic, crushed
(1) tbsp salt
(1) tbsp sugar   more sugar = less heat

(0.5) carrot, julienned   I only use half a carrot per jar~ 
(8) jalapenos, sliced

directions~

place vinegar, water, garlic, sugar & salt in a medium pot.
bring to a boil, stir to dissolve the salt & sugar.
stir in jalapenos & carrots
remove from heat
let cool   10 minutes~  
transfer jalapenos carefully into the jar using tongs (a fork will work too~)
pour mixture from pot over jalapenos to cover totally, a funnel will help prevent spills~

label, date & seal your homemade jalapenos!~ (will keep up to 8 weeks).